Salty, crunchy chips are my ultimate weakness. The issue is, most chips aren’t the healthiest choice. Well, these babies totally scratch the itch of having chips without the guilt.
Total Time 30 minutes
Servings 4 cups
- About 4 big handfuls of washed and dried kale torn into bite-size pieces
- 2 teaspoons grapeseed oil
- 1/2 teaspoon sea salt
Preheat the oven to 350ºF/180°C. Line two baking sheets with parchment paper.
Combine the ingredients in a bowl and massage the kale until every leaf is coated evenly.
Spread the kale evenly in a single layer on the baking sheets and bake for 12 to 20 minutes, or until leaves are crisp but not brown (brown kale chips are bitter!), checking at 12 minutes, and again every 2 minutes after that.